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Back River Sourdough
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I loved the history and romance of sourdough. After visiting a sourdough bakery in Homer Alaska, I knew I had to make my own and become a sourdough guru.
It has been shared with many people all over the world. It is a friendly, easy keeper with a mild flavour, probably because I use it so often. It doesn't take long to get the bubbles to form on the sourdough and when I forget it for a few days, it is always happy to see me when it does finally get fed.
Sapore e aroma
Ingredienti di partenza
- Cup Flour
Ingredienti per il rinfresco
- Cup Flour
It depends on my day and needs. I may feed it everyday or I may feed it once a week. I must say that I am not very scientific about the time and temperature and somehow my sourdough continues to be good to me.
Metodo di lavorazione
I started this with flour and water on a canoe trip in 1988. It has travelled with me to United States, Greenland, northern Canada and Norway. I only use flour and water and it remains a vigorious starter. It has had some ups and downs but mostly it is a strong mixture. Because I live in the bush of norther Canada I use lake water and what ever flour I have. Mostly I use Robin Hood Unbl White
After a trip to Iceland and Denmark, we knew we had make our own version of this popular bread using our sourdough.